Sweet Potato Toast Bruschetta

Sweet Potato Toast Bruschetta! This is one of the easiest and tastiest appetizer recipes I’ve made in a long time. The crazy part is that you cook the sweet potato slices in your toaster. Whaaaat?

­­­­­­­­­­­­Sweet potato toast is blowing up the internet. Okay, that’s a bit of hyperbole, it’s not really blowing up the WWW, but it is popping up all over Pinterest. I’ve been meaning to post this recipe for a few weeks, but other things, likethis, andthis, got in the way. Two sweet posts in a row is unusual for me, and now it’s out of my system. Today it’s back to healthy, colorful, and easy treats. Sound good?

If you haven’t seen toast made out of sweet potato slices, you’re probably wondering how do you make toast out of a potato, am I right? That was my first thought when I started seeing this idea on Pinterest. My second thought was that it would ruin my toaster because the sugar would drip all over the bottom of it. However, curiosity got the best of me, and I had to take that risk. I’m so happy that I did, because this is one of the easiest ways to make sweet potatoes, and, it didn’t do any harm to my beloved appliance.

The thin slices of sweet potato take about three (3 minute) cycles to toast to a soft, yet firm texture. They turned out roasted, with a few blackened caramelized spots on them. They were solid enough to hold other ingredients on top, and soft enough to eat without a fight. I have to admit, I was skeptical when I first heard about them, but now I’m a convert.

How to Make Sweet Potato Toast Bruschetta

This easy sweet potato bruschetta recipe took me about 15 minutes to whip up. All you’ll need to do is peel and slice a large sweet potato. I sliced the pieces about a half an inch thick lengthwise. Once they’re sliced, put as many as will fit into your toaster and toast them until they’re easily pierced with a fork, yet firm enough to stay together when you put toppings on them. When they’re almost done they’ll most likely have started to brown in spots.

While the sweet potato slices are toasting, make the shallot, spinach, and garlic topping.

Top the toasts with the topping and sprinkle a bit of vegan ricotta cheese (I used Kite Hill), sea salt, and pepper on top, and enjoy a savory and healthy snack.

This is definitely the kind of appetizer that I will serve at my next get together, it’s also great for a quick lunch or afternoon snack. If you want to make a big batch at once you can put the sweet potato slices on a cookie sheet and roast in a 400° oven for approximately 15 minutes. Make sure you flip them mid-way through roasting.

Give this easy, vibrant, and delicious savory sweet potato toast recipe a try, and let me know what you think. I’d love to hear from you.

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Toast in your toaster until they're easy to pierce with a fork, yet firm enough to hold other ingredients.Approximately 8 to 10 minutes.

While the potatoes are toasting, heat the oil in a large skillet on medium heat. When the oil is hot add the shallots and cook until they're caramelized. Approximately 5 minutes. Add the spinach and garlic and cook until the spinach turns a dark green and begins to wilt. Approximately 2 minutes.

Top the sweet potato toast with the shallot and spinach mixture and grind sea salt and black pepper on top to taste. Sprinkle with vegan ricotta.

Enjoy!

Notes

If you want to make a large batch you can roast the sweet potatoes in a 400° oven for approximately 15 minutes. Flip once while roasting. Double or triple the topping ingredients depending on how much you're making.

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Little Miss Sunshine up there...do you always rain on people's parades!? I have never before heard of or seen this way of serving up sweet potatoes and I am sure to give it a try. Always looking for new and creative ways of preparing the foods I eat a lot of differently Thanks for this post, LINDA!

Thank you, Elizabeth! I'm happy to help. I used up three sweet potatoes in the last four days, each day I top them with something different. I'm loving this way of preparing them. I don't think Rebecca meant any disrespect, it's just not her cup of tea.

I am overall not a huge sweet potato fan but I love it in french fries and roasted! It's just too "wet" for me in other forms, so I could totally get on board with it as toast! I love the caramelized onion and spinach topping too. Some of my favorites!

It was a new idea to me as well, Kelly. I was so happy when it actually worked. I love sweet potatoes, and this cooking method allows me to eat them as often as I want because I don't have to wait for them to bake or boil. :)

oh wow! I had no idea sweet potato toast was becoming a thing! I've been having it for the past 2 months when i was trying to avoid gluten...at least twice for breakfast every week and love it! So much that i have a simple recipe coming...but I've only ever had my simple combo...so looks like i'll have to try this recipe soon! Looks delicious with the greens!

What a terrific recipe! It's great to have a bruschetta option for us gluten free peeps. Plus it's a delicious way to get your beta carotene and fiber, not to mention the terrific pop of orange color. Sure beats the pale white bread! Thanks!!

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